000			01457nam a22002897a 4500
020			_a978-1-118-35406-3
082			_a608.5 _bHAV
245			_aBiotechnology in Flavor Production
250			_a2nd Ed.
260			_aUK: _bWiley Blackwell, _c2016.
300			_axvi, 314p.
520			_aThroughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement.
650			_aThe flavor of citrus fruit
650			_aAroma as a factor in the breeding process of fresh herbs-the case of basil
650			_aNovel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
650			_aBiotechnology of flavor formation in fermented dairy products
650			_aBiotechnological production of vanillin
650			_aPlant cell culture as a source of valuable chemicals
650			_aIncreasing the methional content in potato through biotechnology
650			_aFlavor development
650			_aTomato aroma: biochemistry and biotechnology
650			_aBreeding and biotechnology for flavor development in apple
650			_aBiosynthesis and perception of melon aroma
700			_aFrenkel, Daphna Havkin(ED.)
700			_aDudai, Nativ(ED.)
942			_cBK
999			_c344680 _d344680